Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: woodpecker21 on May 11, 2005, 03:47 PM
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hi again
i was in a bookshop today and saw a new book by pc i think it is called "quick curries" or "curries in a hurry". i only had a short time to browse through it, but there are a few good looking quick recipes all cooked in around 30 minutes. but i did see that there was the usual pc preparation.... ::) curry powder etc. i saw it in "ottakars" bookshop for a princely sum of ?9.99 but for all those folk that can get to either geerings bookshop or a sussex stationers it is a meager ?5.99 ;) not bad. i hope to get one sometime this week will keep you all posted.
also whilst i am still here and on a roll :) pat chapman had a book out last year which preceeds the "new" curry bible it is called ......wait for it "the modern indian restaurant cookbook"
it has a selection of recipes chosen by pc from a list of restaurants from the top 200 BIRs in the curryclub good curry guide. each recipe has a small description of background on the chosen dish and the restaurant and its address from where it comes from :o
here is the recipe for curry masala gravy
1/2 pint(300ml) ghee or veg oil
5 tbsp garlic puree
4tbsp ginger puree
10x8oz spanish onions pureed
6 tbsp tomato puree
1tsp salt
spices
2 tbsp turmeric
4tbsp curry powder(his own 100yo recipe)
1-6 tsp chilli powder (to taste)
2 tbsp ground cummin seeds
2tbsp chopped fresh coriander
mix the spices with water to make a thick paste that has the approx consistency ot ketchup. let it stand whilst going on to stage 2
heat the oil stirfry the garlic puree for 3 mins , then add ginger and cook for 3 more mins. add the spice mixture and sir-fry until the water has evaporated and the oil separates,about 5 mins. should it need it, add sufficient water to make it pourable.
ad the onion puree and stir-fry for a futher 10 mins. then add the tomato puree and stir-fry for a final 10 min. add the salt. no need to blend :) but then there are various add-ons to make mild base, medium base, madras, vindaloo and phall.
this recipe comes from the "Viceroy of India 51 sun street, biggleswade ,Beds " and Balak 133 chanterlands ave, Hull. this recipe will make 10 curries for 4 persons as he states in the book.
hope you enjoy this post ;)
regards gary
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mmm, interesting, has anyone tried this gravy before?
Cheers
cK
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Hi all,
I've tried this gravy and it was quite promising, but, once the spices are added to make the various curry bases they all seem over spiced to me, but I haven't given up on it yet.
cheers all,
Blondie
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This book is just a reprint of one of Pats 1980's books (still a good read though)
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Its a total scam of a book. None of the recipies in there came from a real resturant. If they did, then he has magically found 50 or so Resturants that produce food nothing like the other thousands of BIRs in the country :) Its all standard Pat Chapmman techniques (ie ones which result in curries nothing like a BIR curry)
I don't know how Pat Chapman sleeps at night, he should be done for selling good under false pretences.
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I think thats a bit harsh, bear in mind he produced all of these books in the eighties apart from a few early 90's and at that time there was nothing else even close to what he was trying to achieve.
His books do try and produce restaurant style dishes and he gives recipes for base sauces (the one above isn't that far away from many on this site).
The only thing to my mind that is slightly dodgy is reprinting 2 of his earlier books in such a way as to suggest they are new works (New Curry Bible & Modern Indian Restaurant cookbook)
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Hi Mark J,
You say that the PC book "The Modern Indian Restaurant cookbook"is a renamed reprint of an earlier book of his, do you know what the earliear book was called,
Cheers Mark J,
Blondie
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Its either Favourite Restaurant Curries or the Indian Restaurant Cookbook, cant remember which Im afraid as I own both, it is identical to one of them verbatim
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I think thats a bit harsh, bear in mind he produced all of these books in the eighties apart from a few early 90's and at that time there was nothing else even close to what he was trying to achieve.
His books do try and produce restaurant style dishes and he gives recipes for base sauces (the one above isn't that far away from many on this site).
His 'Indian Resturant Cookbook' books are a joke. His standard curry technique involves cooking the curry, with meat, in the oven, like a casserole for 45 mins!
Thats about as far away from resturant technique as you can get.
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None the less, cooking in an oven gives very good results, please try it if you haven't yet, the Phall one in his book is 100% like my take-away curries down here in Cornwall even though he i flogging a dead horse every time he brings out a "new " book. ;D ;D
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I wasted 12 years of my life using his first book,
total waste of time. One dish did work once
a oven mad-arse however thats bad if
only one or two worked out of his
whole book.
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I cook my curries in the oven and they are awesome ?;D
Mind you I stir fry them over incendiary heat first with pre cooked meat.
I know what you mean and it would be a let down if you bought the book thinking you could replicate 100% BIR food, however they are very old now
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I cook my curries in the oven and they are awesome
Me too. My curries cooked in the oven are pretty good but that's not the point in my humble opinion. They don't have the BIR taste. We all know that when you order a curry from a BIR, you're not kept waiting for an hour while it's cooked at gas mark 4. By definition, such recipes can't be authentic if our objective is to emulate BIR efforts.
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Sure I agree
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Does that mean that DARTHY needs to encourage P chapman to desist from creating his pointless publications via the medium of extreme violence ( WERE DID THAT CHAINSAW GO ?? ).
Alternatively we could burn his house down & throw him in a lake weighed down with a small family hatchback !!
this is probably more acceptable unless anyone has a more interesting way to stop him polluting the kitchens of our proud & green land.
oh yes " i`ve got a dead Alien in the attic if you want it "!!
love & best wishes DARTHPHALL ( Admin we don't have a darkside smiley !!! )
You heard of Black Death well below is a new & more virulent strain called DARTHDEATH !!!!
l
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I have had very good oven results too.
I believe the difficulty in cooking in a pan, like a restaurant, is because the curry gravy is so hard to get right.
Some restaurant meals are just curry gravy heated up with pre cooked meat!
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I have had very good oven results too.
I believe the difficulty in cooking in a pan, like a restaurant, is because the curry gravy is so hard to get right.
Some restaurant meals are just curry gravy heated up with pre cooked meat!
Of course they are. The standard dishes (vindaloo, bhuna, curry, Jalfrezi, korma. etc) are all made by combing different pre prepared ingredients in a pan. There's no casserle going on!
If you want BIR curries at home, then I suggest Dhillon sauce, followed by the techniques Mark J observed in his curry house. It will take a few goes before you learn to get the ratio's of spice/sauce right; its very easy to over spice, but you learn to do it intuitively.
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If you want BIR curries at home, then I suggest Dhillon sauce, followed by the techniques Mark J observed in his curry house. It will take a few goes before you learn to get the ratio's of spice/sauce right; its very easy to over spice, but you learn to do it intuitively.
I think Dhillon's sauce and gerneral recipes are way of the mark, you get something that resembles a restaurant curry but its miles off.
The gravy and curry recipes posted on here reproduce restaurant curry a great deal more authentic than Chapman or Dhillon books do, save your money.
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If you want BIR curries at home, then I suggest Dhillon sauce, followed by the techniques Mark J observed in his curry house. It will take a few goes before you learn to get the ratio's of spice/sauce right; its very easy to over spice, but you learn to do it intuitively.
I used Kris Dhillon's sauce and Mark J's techniques, and the restaurant curry I made was spot on. It had the depth, and, I'm sure, "the taste". I don't like Kris Dhillon's recipes, but the sauce worked fine for me.
I haven't had time to experiment to see if it was the technique, or using the pre-bought madras curry powder (East End) that did it. If it turns out to be the madras powder, I'll experiment to see if I can produce the curry powder myself.
Thanks,
Stephen
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I tried the Dhillion gravy a while ago and thought it was very bland, I assumed that this was down to the fact that every recipe has garam masalla in to pep up the taste.
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If you want BIR curries at home, then I suggest Dhillon sauce, followed by the techniques Mark J observed in his curry house. It will take a few goes before you learn to get the ratio's of spice/sauce right; its very easy to over spice, but you learn to do it intuitively.
I think Dhillon's sauce and gerneral recipes are way of the mark, you get something that resembles a restaurant curry but its miles off.?
In that case you are doing something wrong. Yes, Dhillon gravy is meant to be bland. Its designed to be versatile, to be a base with which you can make many dishes, The spices come later.
Dhillon's actual curry recipies beyond the base leave something to be desired. Thats what I now use Dhillon base, with MarkJs dish techniques. Honestly - it is spot on. I can't do it.
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I tried the Dhillion gravy a while ago and thought it was very bland, I assumed that this was down to the fact that every recipe has garam masalla in to pep up the taste.? ?
Yeap, the gravy is bland. You combine it with oil, meat, veg, and spcies to make a dish. Don't follow Dhillon's dish recipies, they are crap. The base sauce however, is superb. Use Dhillon base, with MarkJ's dish recipies.
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Yeap, the gravy is bland. You combine it with oil, meat, veg, and spcies to make a dish.
Damn, I wondered why everyone looked at me funny when I served up 4 bowls of Dhillion gravy with oil, meat and veg in side dishes? ?::)
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Yeap, the gravy is bland. You combine it with oil, meat, veg, and spcies to make a dish.
Damn, I wondered why everyone looked at me funny when I served up 4 bowls of Dhillion gravy with oil, meat and veg in side dishes? ?::)
Comic genius alert.
Look, you seemed to be complaining that the Dhillon sauce was bland, and that this was a problem with it. I was pointing out that it is meant to be bland, and that is is only an ingredient to a final dish. You add spices to it when cooking a dish. The final dish then ends up non bland. Westy and I have both had great success with it - if you haven't then you've been doing something wrong.
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[I used Kris Dhillon's sauce and Mark J's techniques, and the restaurant curry I made was spot on.
If you want BIR curries at home, then I suggest Dhillon sauce, followed by the techniques Mark J observed in his curry house.
What about Pete's 600-ml-oil sauce?? Have you tried that??
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Not yet. At the moment I am concentrating on making my success with my current methods into something repeatable, that I can do reliably, every time.
I've tasted plain Dhillon sauce in a BIR before btw, in Shemons, Oxford . It was the sauce making up the biryani side dish.
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What about Pete's 600-ml-oil sauce? Have you tried that?
That's tomorrow night's plan, all going to plan. Lamb madras using Mark J's techniques, and a batch of Pete's 600ml sauce from the freezer :D I'm sure the result will be similar to using Kris Dhillon's sauce. I'll try to post the result soon.
Thanks,
Stephen
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Comic genius alert.
Thanks, I do try? 8)
Westy and I have both had great success with it - if you haven't then you've been doing something wrong.
I wouldn't say I did anything wrong just that it wasn't as good as other bases ive used, ive had lots of success with other bases and I wouldnt rate Dhillions up there with the best of them.? I would suggest trying other bases before deciding that Dhillions is the holy grail thats all im saying.
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Thomashenry,
If you are having such great results why don't you post some of the recipes that you are making - then we can see if you are the expert that you profess to be!
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Ive had good results with Dhillon gravy also, its probably the best part of the book to be honest, however I think Pete's 600ml oil is the best I have tried so far but I havent tried ck's yet from the chef which I will be trying next.
Cooked a chicken keema balti last night for 4 and it was absolutely stunning, I say cooked last night I actually cooked it a day before and left it in the pot, when I say I have had good results in the oven that is purely reheating something cooked on the hob.
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I`ve had some very good results with KD`s base sauce 50% there , added smell & little more sweet/sour & it would be 100% right & i`m getting fed up hearing people moaning about curry books use the positive aspects of them to improve your own results, relax !!!! ;D ;D ;D ;D
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I agree, lets agree to be different & not let all our differences divide us but join us, weeeeeeeeeeeeeeeeeeeeeeee happy days !!!!. ;D ;D ;D ;D ;D
To put the record straight Dylan i am big but very peacefull & unaggressive, i disagree with violence most strongly ( a real paradox in human form !!! ;) ;) ;) ).And i thought i brought a bit of comic relief to this forum anyhow ( DARTHY gonna cry now booohooobooohooo !! :( :( :( :( ).
But lets carry on with this great forum people.
Does that mean the Chainsaw has to go back now ???? ;D ;D ;D ;D ;D
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By the way thanks Blondie,
you are our rock !!!!!! ;D ;D ;D ;D
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hi guys/girls
i bought PC's "the real fast curry cookbook" some interesting recipes. will post some of the as soon as i get the opportunity.
but just a quick one for instant chicken tikka
300-350g chicken breast
2tbsp veg oil
2tsp minced garlic
2tbsp tandoori curry powder( 2tbsp tomato soup powder,2tbsp g. coriander,5tsp g. cummin,5tsp garlic powder,5tsp paproja, 4tsp mango powder,4tsp dried mint,3tsp chilli powder,2tsp salt)
2 tbsp tomato puree
1/3 tsp salt
red wine(for the" chef" to drink as he cooks it )
cut the chicken into tikka size pieces
mix all the remainiing ingredients together in a bowl add the chicken ensuring that all the pieces are coated well
heat the wok. add the contents of the bowl to the pan and stir-fry on medium heat until the chicken is cooked(10-15 mins) if it starts to dry up sticking and smoking add a couple tbsps of water or red wine ( if you have any left :))
i'm going to try to be brave and test this recipe tonight.
will give results asap ;)
regards
gary :)
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i bought PC's "the real fast curry cookbook" some interesting recipes. will post some of the as soon as i get the opportunity.
'The real fast way to make money out of rehashed shite cookbook' more like.
I feel better now I've got that out. Do we have to keep peddling this blokes muck. It's been said before, read this forum and there's much more and much better here.
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but just a quick one for instant chicken tikka
300-350g chicken breast
2tbsp veg oil
2tsp minced garlic
2tbsp tandoori curry powder( 2tbsp tomato soup powder,2tbsp g. coriander,5tsp g. cummin,5tsp garlic powder,5tsp paproja, 4tsp mango powder,4tsp dried mint,3tsp chilli powder,2tsp salt)
2 tbsp tomato puree
1/3 tsp salt
red wine(for the" chef" to drink as he cooks it )
cut the chicken into tikka size pieces
mix all the remainiing ingredients together in a bowl add the chicken ensuring that all the pieces are coated well
heat the wok. add the contents of the bowl to the pan and stir-fry on medium heat until the chicken is cooked(10-15 mins) if it starts to dry up sticking and smoking add a couple tbsps of water or red wine ( if you have any left :))
i'm going to try to be brave and test this recipe tonight.
will give results asap ;)
regards
gary :)
has anyone tried this ? I'm on the hunt foir BIR tikka (without yogart) and this might foot the bill........
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Ive done something similar with chicken tikka (stir fried it rather than grilling it or oven baking it) and it turned out fine, however unless you marinade it for a while it wont be as tender. I personally would use something like Bruce Edwards recipe and marinade for about 2-3 days
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Youve got to bear in mind these books are old now (80's) and there werent too many people trying to do what Pat was doing and I think he deserves some credit for that, I think we've been a bit harsh on him. He was only trying to do in the 80's what we are doing now in this forum (and without the internet ;D)
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Youve got to bear in mind these books are old now (80's) and there werent too many people trying to do what Pat was doing
Mark, 20(ish) years ago when I first bought two of Pat's books I was quite pleased with them. They introduced the restaurant method, but not one of the curries was close to what I was eating in restaurants. They had the texture but not the smell or the taste.
That was 20 years ago and despite having all that time to get it right and access to many restaurant kitchens, the mongrel is still rehashing the same books with the same recipes that still don't match anything I eat in restaurants. I think we'll have to differ on this, If he changes the titles to 'close approximation of restaurant curries' then I'll stop whinging? ? :-\
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I don't give him any credit, other than for a bit of background information. The books are highly deceptive. On the cover, they promise restaurant recipes. That's not what you find inside, for the most part. And the recipes which may actually come from real BIRs must have been butchered so they will not produce anywhere near the same result as the actual restaurant would. Can you imagine any BIR going through Chapman's complex array of separate purees and spice mixes, and an hour's cooking in the oven, when someone wants a curry in five minutes flat?
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The books are a sham. They claim to offer resturant recipies, and they do not. Their age does not excuse them in any way. They were bullsh*t then and bullsh*t now. They are a complete con.
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Im glad everyone has agreed with me, right next topic!
;)
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Yes you have all given yourself to the Darkside !! ;D ;D 8) 8) 8) 8)
So we`ll cut of his head, hollow it out & give it to his mother as a Vase then !! ;D ;D ;D
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So we`ll cut of his head, hollow it out & give it to his mother as a Vase then !!? ;D ;D ;D
I think you'll find it's hollowed out already!
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Perhaps we should then stuff it like a Nan Bread !!
how would it read on the menu ??
Pat Chapman`s head stuffed with bountiful fresh Vegetables served on rich buttered bread !!
sound quite nice mmmm ;D ;D ;D
Do you think curry can drive you mad ? perhaps the ancient mariner drank chilled Vindalloo sauce not sea water ??
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Darth, I think you are living proof that no amount of curry consumption can turn an individual insane
err . . :P
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Yes please send me to the sprouting chambers to grow some new Ears weeeeeeeeeeeeeeeeeeeeeeeee never wear Chicken on our feet ::) :P :-\ :P :P.